FORGET THE SCARE STORIES – EGGS ARE THE BEST VALUE FOR PROTEIN AND FLAVOUR
Serves 8-10 4 anchovies in olive oil, halved lengthways, reserving 1tbsp of oil Finely grated zest and juice of ½ a lemon A small bunch of fresh flat-leaf parsley, finely chopped A small bunch of fresh chives, finely chopped 4 large free-range eggs 2 round lettuces, small inner leaves picked 1 red chicory, base finely sliced, leaves separated 1 white chicory, base finely sliced, leaves separated 1 x 20g punnet of cress
For the salad cream
½ a garlic clove, crushed 2tsp Dijon mustard 2tbsp cider vinegar 6tbsp rapeseed oil 3tbsp buttermilk
For the chilli salt
1 dried red chilli 2tbsp sea salt Marinate the anchovies in a bowl with the reserved oil, lemon zest and juice, and a little of the parsley and chives. In a bowl, whisk together the salad cream ingredients, then season to taste and set aside. Make the chilli salt by bashing the chilli and salt in a pestle and mortar. Set aside.
Boil the eggs in salted water for about 6 minutes, plunge into cold water until cool enough to handle, then peel each egg and set aside.
Arrange the lettuce leaves and chicory on a serving platter. Scatter over the remaining chopped parsley and chives, snip the cress over, then halve the eggs and place on top.
Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. Serve with the salad cream on the side — so simple, so delicious.